CHEESE SOUP WITH BROCCOLI
A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.
Provided by Aubra
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Yield 7
Number Of Ingredients 10
Steps:
- In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
- In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
- Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!
Nutrition Facts : Calories 349.3 calories, Carbohydrate 22.8 g, Cholesterol 38.4 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.8 g, SaturatedFat 8.1 g, Sodium 1538.3 mg, Sugar 14 g
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
EXCELLENT BROCCOLI CHEESE SOUP
This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
Provided by NATHAN TRUAX
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
- Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
- Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 15.2 g, Cholesterol 80.5 mg, Fat 26.3 g, Fiber 0.9 g, Protein 17.3 g, SaturatedFat 16.1 g, Sodium 1180.6 mg, Sugar 9.3 g
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
BROCCOLI CHEESE SOUP V
If you have a hard time getting children to eat broccoli, this recipe is for you.
Provided by MELISSAMORGAN
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
- Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)
Nutrition Facts : Calories 475.2 calories, Carbohydrate 33.8 g, Cholesterol 54.2 mg, Fat 24.4 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 10.9 g, Sodium 2000.7 mg, Sugar 16.1 g
CREAM OF BROCCOLI CHEESE SOUP
"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
BROCCOLI CHEESE SOUP
Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"-Carol Miller, Rittman, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12-16 servings (4 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes. , Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts :
BROCCOLI WITH CHEESE SOUP
I love cheese and cook with it as often as possible. This soup is creamy and comforting with lots of noodles.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, saute onion in butter until tender. Add broth; bring to a boil. Add noodles; reduce heat and cook for 3 minutes. Stir in broccoli and garlic; cook for 4 minutes. Add milk and cheese. Cook over low heat until cheese is melted.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 784mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 12g protein.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil broth in large saucepan.
- Add broccoli, onion and garlic.
- Bring to a boil; reduce heat to low.
- Cover; cook for 5 to 7 minutes or until broccoli is tender.
- Remove from heat; cool slightly.
- Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
- Blend until desired consistency.
- Return to remaining mixture in saucepan.
- Combine dry milk, water and flour in medium bowl; mix well.
- Stir into soup; add salt and pepper.
- Add cheddar cheese and stir over low heat until melted.
- Heat to serving temperature and serve.
- For Freeze Ahead:.
- Prepare as above.
- Cool soup completely.
- Place in airtight container; freeze for up to 2 months.
- Thaw overnight in refrigerator.
- Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 226.9, Fat 8, SaturatedFat 4.5, Cholesterol 22.8, Sodium 1028.6, Carbohydrate 21.1, Fiber 0.3, Sugar 10.1, Protein 18.9
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Bens Mom
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add onion, saute' 3 minutes.
- Add water and bouillon cubes.
- Heat to boiling, stirring occasionally until cubes are dissolved.
- Add noodles and salt.
- Cook, uncoverd 3 minutes.
- Stir in frozen broccoli and garlic salt.
- Cook 4 minutes.
- Turn down heat.
- Add milk and cheese.
- Continue cooking until cheese melts.
- Stirring frequently.
- Do not allow to boil once milk and cheese has been added.
- Can be left on stove on low heat for up to an hour or left on low in a crockpot.
- Is still wonderful reheated.
Nutrition Facts : Calories 454.3, Fat 23.8, SaturatedFat 14.5, Cholesterol 102.4, Sodium 1990.4, Carbohydrate 39.7, Fiber 3.3, Sugar 7.2, Protein 21.9
BROCCOLI, HAMBURGER AND CHEESE SOUP
This is a meal in itself-it's both hearty and nutritious-and I usually serve it with just a simple salad and hard rolls.-Gloria Cudmore, Castlewood, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil; add bouillon and stir until dissolved. Add broccoli; cook according to package directions. Do not drain. Remove from the heat; set aside. , In a large saucepan, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Remove from the heat and stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, beef, broccoli with cooking liquid. Cook until heated through and cheese is melted, stirring occasionally.
Nutrition Facts : Calories 302 calories, Fat 18g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 750mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette
Provided by Allex Tarr
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, combine cheese with cornstarch and cayenne pepper.
- Once melted, slowly add garlic, milk, and chicken stock.
- Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
- Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams
MOM'S BROCCOLI CHEESE SOUP
Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!
Provided by stelleluna
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
- Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 g
BROCCOLI CHEESE SOUP
My sister gave this recipe to me many years ago. It's become a family favorite. My kids request it often. I am not a big fan of Velveeta cheese, but it sure does work in this recipe! The soup is creamy and highly satisfying. Enjoy :-)
Provided by LifeIsGood
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the first 7 ingredients into a large soup pot, on medium high heat.
- Cook until the vegetables are tender - about 10-15 minutes - while you make the white sauce.
- White Sauce:.
- In another pot, melt the butter over medium heat.
- Gradually add the flour and whisk - until blended. (Don't burn).
- Stir in the milk and salt to the flour mixture and keep stirring until it gets thick and smooth. (I've never timed this step - I'm guessing it's about 10 minutes or so.).
- Add the Velveeta and stir until blended. Make sure not to boil this mixture.
- Now you can add this white sauce to the vegetable mixture.
- Heat through and enjoy the comfort!
Nutrition Facts : Calories 399.1, Fat 25.5, SaturatedFat 15.6, Cholesterol 72.2, Sodium 1741.7, Carbohydrate 31.6, Fiber 4.2, Sugar 13.3, Protein 13.1
BROCCOLI CHEESE SOUP :)
I got this out of a Mayberry book years ago and it never lasts long, one of the best broccoli cheese soups that I have found..
Provided by faith58
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions and remove from heat.Do Not Drain.
- In a separate saucepan, melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt, and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Enjoy!
Nutrition Facts : Calories 391, Fat 26.3, SaturatedFat 15.8, Cholesterol 85.2, Sodium 1667, Carbohydrate 21.9, Fiber 1.9, Sugar 8.1, Protein 18
CHEESE AND BROCCOLI SOUP
This soup is thicker than soup and thinner than steamed broccoli spears with cheese sauce, but definitely something that you could eat the whole pot of easily. Don't put this on your plate, it goes in a bowl for maximum comfort. Don't need crackers; for something fancy, serve in a bread bowl or with a lovely piece of crusty bread. YUM! I've never frozen this; it usually doesn't last past a second meal.
Provided by Redneck Epicurean
Categories Cheese
Time 40m
Yield 8 servings ?
Number Of Ingredients 9
Steps:
- In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
- Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
- Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
- Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
Nutrition Facts : Calories 276.5, Fat 20.4, SaturatedFat 12.6, Cholesterol 58.9, Sodium 847, Carbohydrate 11.4, Fiber 1.8, Sugar 2.2, Protein 13.1
QUICK BROCCOLI CHEESE SOUP
Frozen broccoli-cheese sauce makes this hearty soup a speedy addition to a lunchtime or evening meal. It's a great way to use up leftover rice. This recipe can easily be doubled, too. -Laura Mihalenko-DeVoe, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook onion in butter until tender. Stir in broth and broccoli with sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Add rice and cream. Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).
Nutrition Facts : Calories 268 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 829mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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